Pasta with Gorgonzola, Asparagus and Pea Shoots
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This six-step gorgonzola asparagus greens pasta is a creamy spring pasta made with tender asparagus, sweet peas, and pea shoots tossed in a rich gorgonzola cream sauce. The combination of tangy blue cheese, fresh green vegetables, and pasta creates a balanced dish that feels both indulgent and seasonal. Perfect for weeknight dinners or entertaining, this recipe highlights simple ingredients with bold flavor. If you love fresh, seasonal pasta dishes, try my spring lamb pasta with peas and greens or this ramp pesto spaghetti with burrata next.
Why You’ll Love This Recipe
- Seasonal ingredients – Asparagus, peas, and pea shoots bring fresh spring flavor to every bite.
- Creamy with balance – Gorgonzola adds richness without overpowering thanks to the vegetables.
- Simple but elevated – Easy to make but feels special enough for entertaining.
Key Ingredients in This Recipe
- Gorgonzola – Gorgonzola is a type of veined blue cheese. If you aren’t a big fan of blue cheeses try this recipe with Gorgonzola dolce, which is a young, milder and creamy variety of the cheese.
- Pea shoots – Pea shoots are the leaves and tendrils of pea plant vines. They are easy to find at farmer’s markets in spring and pair well with crisp asparagus and English peas.
- Shallot – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
- Pasta – I use orecchiette in this recipe which translates to “little ears” for the shape they resemble. This type of pasta is associated with Apulia, the southern Italian region. I love how it pairs with the ingredients in this dish. You can also use stozzapreti, a type of elongated cavatelli- either make great substitutes in this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Reserve at least ½ cup of the pasta cooking water before draining, then use it to loosen and emulsify the sauce as needed. The starch in the water helps the gorgonzola sauce cling to the pasta for a silkier, more cohesive finish.
Swaps and Substitutions
- Gorgonzola: Use gorgonzola dolce for a milder flavor or substitute with goat cheese for less intensity.
- Asparagus: Swap with broccolini or green beans if asparagus isn’t in season.
- Pea shoots: Use spinach or arugula for a similar leafy green element.
- English peas: Frozen peas work well and are a convenient substitute.
- Pasta: Use any short pasta like shells or cavatelli.
How to Make this Pasta with Gorgonzola, Asparagus & Pea Shoots (Step-by-Step)
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Reserve ½ cup of the pasta water then drain the pasta and set aside.
- Heat pan. Return the pot to medium heat, add the olive oil and heat through. Add the olive oil and heat through.
- Cook the vegetables. Add 2 tablespoons of the butter and add the shallots, garlic, asparagus and peas sauté, stirring occasionally, until vibrant green and tender. Add the pea greens and sauté until just wilted. Remove to a medium bowl and return the pot heat.
- Add the cream and cheese. Reduce the heat to low then stir in the cream and sprinkle in the Parmesan cheese and the crumbled Gorgonzola, stirring constantly, until it has completely melted and the sauce is creamy. Season with salt and pepper. Fold the cooked vegetables and pasta into the creamy sauce until combined.
- Toast breadcrumbs. In a small sauté pan over medium heat, add the remaining butter and allow it to melt. Add the breadcrumbs and stir to coat in the butter. Let cook, stirring constantly, until the breadcrumbs are golden brown.
- Serve. To serve, ladle the pasta into warmed pasta bowls and top with the breadcrumbs.
How to Serve Pasta with Gorgonzola, Asparagus and Pea Shoots
- As a main: Serve warm as a creamy vegetarian pasta dish.
- For entertaining: Plate in shallow bowls and finish with extra Parmesan and cracked pepper.
- With protein: Add grilled chicken or crispy pancetta for a heartier meal.
- With texture: Top with toasted breadcrumbs for added crunch.
How to Store Pasta with Gorgonzola, Asparagus and Pea Shoots
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove with a splash of cream or pasta water to loosen the sauce.
- Freezing: Not recommended, as the cream sauce may separate.
FAQ – Frequently Asked Questions
Yes. Prepare the components ahead and reheat gently with added liquid to maintain a creamy texture.
Gorgonzola has a tangy, slightly salty flavor that becomes milder and creamier when melted into a sauce.
Yes. Substitute with goat cheese, ricotta, or a mild blue cheese for a similar creamy texture with less intensity.
Yes. This recipe is vegetarian as it uses cheese, vegetables, and pasta without meat.
Gorgonzola sauce can separate if overheated. Keep the heat low and stir continuously when adding the cheese.
Other Recipes to Try
If you loved the seasonal flavors of this pasta dish, check out some of my favorites below:
- Spring Vegetable Quiche
- Bucatini Carbonara with Bacon and Peas
- Sautéed Pea Salad with Burrata
- Spring Veggie Quinoa Bowl with Burrata
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pasta with Gorgonzola, Asparagus and Pea Shoots
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Ingredients:
- ½ pound orecchiette pasta, or other pasta shape of choice
- Kosher salt, as needed
- 2 tablespoons extra virgin olive oil
- 5 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 medium shallot, diced
- 2 cups roughly chopped asparagus
- 1 cup shelled English peas
- 3 ounces pea shoots
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan
- 6 ounces Gorgonzola, crumbled
- Freshly ground black pepper, as needed
- ½ cup panko breadcrumbs
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Reserve ½ cup of the pasta water then drain the pasta and set aside.
- Return the pot to medium heat, add the olive oil and heat through. Add the olive oil and heat through.
- Add 2 tablespoons of the butter and add the shallots, garlic, asparagus and peas sauté, stirring occasionally, until vibrant green and tender, about 5 minutes. Add the pea greens and sauté until just wilted. Remove to a medium bowl and return the pot heat.
- Reduce the heat to low then stir in the cream and sprinkle in the Parmesan cheese and the crumbled Gorgonzola, stirring constantly, until it has completely melted and the sauce is creamy. Season with salt and pepper. Fold the cooked vegetables and pasta into the creamy sauce until combined.
- In a small sauté pan over medium heat, add the remaining butter and allow it to melt. Add the breadcrumbs and stir to coat in the butter. Let cook, stirring constantly, until the breadcrumbs are golden brown.
- To serve, ladle the pasta into warmed pasta bowls and top with the breadcrumbs.
Notes:
Nutrition:
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